the cake design...
and this cake is some chocolate cake (not very sure of the name)...
its got that crispy layer of hazelnut praline in between though. Yummy!
Thursday, November 30, 2006
Sweet Secrets
Chit Jia's birthday cake is from Sweet Secrets (sponsered by my parents)...
the cake design...
and this cake is some chocolate cake (not very sure of the name)...
its got that crispy layer of hazelnut praline in between though. Yummy!
the cake design...
and this cake is some chocolate cake (not very sure of the name)...
its got that crispy layer of hazelnut praline in between though. Yummy!
Pizza Hut
was celebrating Chit Jia's birthday and they ordered Pizza Hut.
what they ordered.....
Only find the drumlets nice. As i've mentioned before, eating the pizza from pizza hut is like eating a thick slice of bread with fillings on top.
what they ordered.....
Only find the drumlets nice. As i've mentioned before, eating the pizza from pizza hut is like eating a thick slice of bread with fillings on top.
Wednesday, November 29, 2006
Bendemeer Kopitiam
Cynthia and i went for dinner at this food centre at Bendemeer. I had bak chor mee! Cynthia treated me for this. Thank cute sweetie!
I added alot of spring onion to my soup....
this bak chor mee is definitely not comparable to Tai Hwa's but its not too bad actually. Costs $3.
Also ordered a carrot cake to share. Also compliments from Cynthia. $3 for a HUGE plate!
didn't find it very tasty but was alright i guess.
I added alot of spring onion to my soup....
this bak chor mee is definitely not comparable to Tai Hwa's but its not too bad actually. Costs $3.
Also ordered a carrot cake to share. Also compliments from Cynthia. $3 for a HUGE plate!
didn't find it very tasty but was alright i guess.
Tuesday, November 28, 2006
Tai Hwa Bak Chor Mee
Tai Hwa Pork Noodle
Blk 466 Crawford Lane
#01-12
Behind Lavender Mrt Station
9.30 am to 9 pm.
Closed on every 1st and 3rd week, monday of the month.
Tel: 62927477
My mee pok bak chor mee...
this is without a doubt one of the better bak chor mee around! Asked for extra vinegar.. yummy!
We also ordered a dumpling soup....
their dumpling soup is also very good! The soup comes with seaweed, pig liver, bak chor and dried fish. The dumpling is also extra tasty as compared to the normal dumpling coz they probably add some salted fish of sorts or duno wat inside their dumpling. Yummmmmmmy!
Blk 466 Crawford Lane
#01-12
Behind Lavender Mrt Station
9.30 am to 9 pm.
Closed on every 1st and 3rd week, monday of the month.
Tel: 62927477
My mee pok bak chor mee...
this is without a doubt one of the better bak chor mee around! Asked for extra vinegar.. yummy!
We also ordered a dumpling soup....
their dumpling soup is also very good! The soup comes with seaweed, pig liver, bak chor and dried fish. The dumpling is also extra tasty as compared to the normal dumpling coz they probably add some salted fish of sorts or duno wat inside their dumpling. Yummmmmmmy!
Meidi-ya Hokkaido Fair
I recalled the Hokkaido fair at Meidi-ya that uncle sq and ah yee mentioned. Lionel was also interested so we went over to check it out.
The entrance...
The hokkaido fair..
When ah yee and uncle sq went for the hokkaido fair last sunday, they managed to actually buy some hokkaido crab sushi (which were huge and yummy!) to my place (didnt manage to take any pics of it) to share. Thought we'd find it today but apparently its not available anymore. Not sure if it will still be available over the weekends.
Took quite a number of pictures so i decided to just collage them together.....
Tried to look for the scallop candy that dancing blue seal has on his latest entry but didnt find that. They don't seem to have bai se lian ren either (thank god.. coz im so broke) haha.. there seemed to be similiar biscuits that costs around $12 but didnt get them (coz broke).
We also walked around the other sections that were not part of the fair. They have this pretty interesting looking cream rare cheese pudding!
but we didnt try it (coz we already had like 3 desserts earlier).
and Lionel showed me the bento sets on display...
couldnt resist trying one of their meat balls...
costs $3.50. Theres a microwave to heat up the food.
After a bite...
the meat ball was not bad. reminds me of ma maison's burger steak.
And look wat i found!!!
How long has it been since u saw/tasted this? haha.. costs 70 cents!
and noticed this pretty nice concept they have for the heavy items...
namely water and beer...
basically u pick up the purchase slip below...
Den you present the slip at the cashier counter while making payment so that it is validated by the cashier. den u present the slip at the delivery counter together with your receipt to register your store delivery. Something like that.
The entrance...
The hokkaido fair..
When ah yee and uncle sq went for the hokkaido fair last sunday, they managed to actually buy some hokkaido crab sushi (which were huge and yummy!) to my place (didnt manage to take any pics of it) to share. Thought we'd find it today but apparently its not available anymore. Not sure if it will still be available over the weekends.
Took quite a number of pictures so i decided to just collage them together.....
Tried to look for the scallop candy that dancing blue seal has on his latest entry but didnt find that. They don't seem to have bai se lian ren either (thank god.. coz im so broke) haha.. there seemed to be similiar biscuits that costs around $12 but didnt get them (coz broke).
We also walked around the other sections that were not part of the fair. They have this pretty interesting looking cream rare cheese pudding!
but we didnt try it (coz we already had like 3 desserts earlier).
and Lionel showed me the bento sets on display...
couldnt resist trying one of their meat balls...
costs $3.50. Theres a microwave to heat up the food.
After a bite...
the meat ball was not bad. reminds me of ma maison's burger steak.
And look wat i found!!!
How long has it been since u saw/tasted this? haha.. costs 70 cents!
and noticed this pretty nice concept they have for the heavy items...
namely water and beer...
basically u pick up the purchase slip below...
Den you present the slip at the cashier counter while making payment so that it is validated by the cashier. den u present the slip at the delivery counter together with your receipt to register your store delivery. Something like that.
Helio Cafe
My previous visit to Helio Cafe, the chef Clement happened to be out of town so i missed a chance to try his cooking. In between, i heard Lea raving to me about his desserts, how heavenly they taste and all.
Finally today, we managed to make an appointment to try out chef Clement's cooking!
Helio Cafe
6 Raffles Boulevard
Marina Square
#03-320
Singapore 039594
www.heliocafe.com
Tel: 6339 9159
Placed right at the entrance is a board featuring some of the interviews that Clement has been on...
Helio Cafe is located right outside Prestige Helio Asia Spa...
which is why, people would usually not realise this is a cafe that actually serves solid food. People would generally assume its a cafe serving the basic finger food and probably coffee and tea (like i did previously). Typically, the assumption is not wrong because over here, Clement strongly encourages reservations rather than walk-ins because most of his food requires pre-preparation. Also, they do not have a menu for their dishes. If u really attempt to do a walk-in, chances are that u basically gotta eat watever they can whip out for u based on what they have in their kitchen.
The setting of the place...
A long comfy sofa...
first dish served was the rosemary seedless grapes chicken pastry wrap ($25)...
Chef Clement cutting open the wrap...
look at how the juices flowed....
Revealing a whole chicken inside....
another view of it...
We were informed that you do not eat the pastry coz its basically just flour and water. But Clement did leave the bottom pastry for us to try because that was soaked with the juices. The bottom pastry kinda tasted abit like cheese prata to me. Thick cheese prata. haha.
There was also a huge lemon that was wrapped inside the chicken...
the seedless grapes were quite nice.
On the whole, the chicken was pretty tender and juicy. Not as bouncy as the one we had previously though. I was telling Lionel and Clement how bouncy the other chicken was. Its the bounciest chicken i've ever had. Lea agrees with me. I could literally feel bOoOing.. bOooOoing as i eat the chicken. haha..
For this chicken, according to Clement, he didnt add any other sauces or anything. The flavoursome chicken was from the original juice of the chicken itself which is why the pastry is there to encase everything inside.
We were wondering if we should have another main dish and Clement suggested wine beef.. BEEF... hur hur hur.. Lionel and myself generally find it hard to resist... BEEF. haha..
As we didnt inform that we want another item, this dish is actually something that Clement whipped out from what he had in the kitchen.
The wine beef ($18.90)...
A closer view of the beef...
another view with the whipped potato...
the beef doneness...
i know its not obvious but the beef is somewhat considered medium i guess. The beef wasnt exactly cooked evenly throughout and not sure if its the cut but this beef isnt very tender. Not saying its not nice but maybe like wat Lionel said, we're both too 'pampered' already. haha.. We've had too much of the better prime ribs from Mortons, Lawrys, Hogs Breath etc.. so we're probably more picky when it comes to beef. =p
BUT, the sauce was very very nice. The wine taste was not overpowering. The whipped potato blended very very well with the sauce! My only complain is that the whipped potato is not hot enuff but still, i'm not complaining coz it really tastes very very good. I thought it tasted abit like the black bean soup that mummy usually cooks. haha.. it also does somewhat taste like the red wine risotto that we had at Clarity Cafe (which im kinda missing.. haha).
The sauce is so good that we were scooping up the sauce with our spoons and leaving the beef alone. haha...
For desserts, Clement is having a strawberry week promotion so he basically has about 5 seasonal strawberry flavoured desserts available now.
Clement recommended us to try 2 of them. One is the strawberry yoghurt parfait with brandy snap and raspberry strawberry sauce ($12)....
Clement cut up the dessert for us letting us take pics of the inside...
another view...
that's strawberry inside...
overall it tastes like some strawberry cheesecake icecream. Yummy!
and what's yummier is the brandy snap....
this is so so so so so good! Its so crispy! if i recall correctly, its made with caramel and brandy and.. hur.. cant remember what.
The other dessert that Clement got for us is the strawberry cheese filo pastry ($15)...
the pastry cut open...
The filo pastry is so so so so so GOOD! its crispy and has a sweet coating. Everyone of us (Lea and Trish came out for occassional bites.. haha) were going.. " MmmMmmmm...MmmmMMmmm... Mmmmm.... "
Last but not least, Clement presented us with his molten chocolate cake. This is actually his previous Chocolate week item but one of his customer had after trying it, specially requested for Clement to make a couple more of it coz he wanted to let his colleagues try it and that's also why we were lucky to be able to try a piece.
Clement had commented that his way of doing molten chocolate cake is very different from the rest. Its pretty apparent from the appearance of it..
the typical molten chocolate cake we have outside, the chocolate oozes out but not this one...
The chocolate is dark chocolate (which most people prefer but not me coz i've a sweet tooth) and not as much as the other molten chocolate cake i've had but i was ok with it. Also, theres something about this cake.
Placed right on top is apricot soaked in rum!
When i first placed the cake in my mouth, i didnt find it extraordinary. I thought it was a warm and abit moist etc.. but after i swallowed it, the aftertaste was SO GOOD! I believe its the rum and i feel it at the back of my throat! I duno how else to explain the taste but that whole sensation is superb!
And despite trying 3 of their desserts, we didnt feel bloated or gerlart at all. Clement said its gotta do with the ingredients he uses which explains the price.
I did comment and asked Clement if he would consider doing smaller portions of his desserts so it can be priced at more affordable prices. But apparent Clement has enough supporters to keep him going at what he's doing now. Haha.. and i'm not surprised. Clement is really doing fabulously well in his desserts. I refused to believe he's only been a chef for about a year! This guy is really quite a genius!
Clement was also very nice to show us to his ultra small kitchen....
with him was Ming, one of his disciple! Cannot imagine he spinned out all that food within such a small working area.
Because of Clement's ever changing menu (mains and desserts), customers are enticed to revisit to check out his new stuff. I believe we'll be back!
Finally today, we managed to make an appointment to try out chef Clement's cooking!
Helio Cafe
6 Raffles Boulevard
Marina Square
#03-320
Singapore 039594
www.heliocafe.com
Tel: 6339 9159
Placed right at the entrance is a board featuring some of the interviews that Clement has been on...
Helio Cafe is located right outside Prestige Helio Asia Spa...
which is why, people would usually not realise this is a cafe that actually serves solid food. People would generally assume its a cafe serving the basic finger food and probably coffee and tea (like i did previously). Typically, the assumption is not wrong because over here, Clement strongly encourages reservations rather than walk-ins because most of his food requires pre-preparation. Also, they do not have a menu for their dishes. If u really attempt to do a walk-in, chances are that u basically gotta eat watever they can whip out for u based on what they have in their kitchen.
The setting of the place...
A long comfy sofa...
first dish served was the rosemary seedless grapes chicken pastry wrap ($25)...
Chef Clement cutting open the wrap...
look at how the juices flowed....
Revealing a whole chicken inside....
another view of it...
We were informed that you do not eat the pastry coz its basically just flour and water. But Clement did leave the bottom pastry for us to try because that was soaked with the juices. The bottom pastry kinda tasted abit like cheese prata to me. Thick cheese prata. haha.
There was also a huge lemon that was wrapped inside the chicken...
the seedless grapes were quite nice.
On the whole, the chicken was pretty tender and juicy. Not as bouncy as the one we had previously though. I was telling Lionel and Clement how bouncy the other chicken was. Its the bounciest chicken i've ever had. Lea agrees with me. I could literally feel bOoOing.. bOooOoing as i eat the chicken. haha..
For this chicken, according to Clement, he didnt add any other sauces or anything. The flavoursome chicken was from the original juice of the chicken itself which is why the pastry is there to encase everything inside.
We were wondering if we should have another main dish and Clement suggested wine beef.. BEEF... hur hur hur.. Lionel and myself generally find it hard to resist... BEEF. haha..
As we didnt inform that we want another item, this dish is actually something that Clement whipped out from what he had in the kitchen.
The wine beef ($18.90)...
A closer view of the beef...
another view with the whipped potato...
the beef doneness...
i know its not obvious but the beef is somewhat considered medium i guess. The beef wasnt exactly cooked evenly throughout and not sure if its the cut but this beef isnt very tender. Not saying its not nice but maybe like wat Lionel said, we're both too 'pampered' already. haha.. We've had too much of the better prime ribs from Mortons, Lawrys, Hogs Breath etc.. so we're probably more picky when it comes to beef. =p
BUT, the sauce was very very nice. The wine taste was not overpowering. The whipped potato blended very very well with the sauce! My only complain is that the whipped potato is not hot enuff but still, i'm not complaining coz it really tastes very very good. I thought it tasted abit like the black bean soup that mummy usually cooks. haha.. it also does somewhat taste like the red wine risotto that we had at Clarity Cafe (which im kinda missing.. haha).
The sauce is so good that we were scooping up the sauce with our spoons and leaving the beef alone. haha...
For desserts, Clement is having a strawberry week promotion so he basically has about 5 seasonal strawberry flavoured desserts available now.
Clement recommended us to try 2 of them. One is the strawberry yoghurt parfait with brandy snap and raspberry strawberry sauce ($12)....
Clement cut up the dessert for us letting us take pics of the inside...
another view...
that's strawberry inside...
overall it tastes like some strawberry cheesecake icecream. Yummy!
and what's yummier is the brandy snap....
this is so so so so so good! Its so crispy! if i recall correctly, its made with caramel and brandy and.. hur.. cant remember what.
The other dessert that Clement got for us is the strawberry cheese filo pastry ($15)...
the pastry cut open...
The filo pastry is so so so so so GOOD! its crispy and has a sweet coating. Everyone of us (Lea and Trish came out for occassional bites.. haha) were going.. " MmmMmmmm...MmmmMMmmm... Mmmmm.... "
Last but not least, Clement presented us with his molten chocolate cake. This is actually his previous Chocolate week item but one of his customer had after trying it, specially requested for Clement to make a couple more of it coz he wanted to let his colleagues try it and that's also why we were lucky to be able to try a piece.
Clement had commented that his way of doing molten chocolate cake is very different from the rest. Its pretty apparent from the appearance of it..
the typical molten chocolate cake we have outside, the chocolate oozes out but not this one...
The chocolate is dark chocolate (which most people prefer but not me coz i've a sweet tooth) and not as much as the other molten chocolate cake i've had but i was ok with it. Also, theres something about this cake.
Placed right on top is apricot soaked in rum!
When i first placed the cake in my mouth, i didnt find it extraordinary. I thought it was a warm and abit moist etc.. but after i swallowed it, the aftertaste was SO GOOD! I believe its the rum and i feel it at the back of my throat! I duno how else to explain the taste but that whole sensation is superb!
And despite trying 3 of their desserts, we didnt feel bloated or gerlart at all. Clement said its gotta do with the ingredients he uses which explains the price.
I did comment and asked Clement if he would consider doing smaller portions of his desserts so it can be priced at more affordable prices. But apparent Clement has enough supporters to keep him going at what he's doing now. Haha.. and i'm not surprised. Clement is really doing fabulously well in his desserts. I refused to believe he's only been a chef for about a year! This guy is really quite a genius!
Clement was also very nice to show us to his ultra small kitchen....
with him was Ming, one of his disciple! Cannot imagine he spinned out all that food within such a small working area.
Because of Clement's ever changing menu (mains and desserts), customers are enticed to revisit to check out his new stuff. I believe we'll be back!
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